Pongal also known as ven pongal is a delicious breakfast dish which belongs to south India. We can say that it belongs to the khichadi family as three major things are common – rice, dal and plenty of ghee. Pongal is a very delicious recipe and is also served as Prasadam in temples of southern India. It’s sweeter version is called sakkarai pongal. Easy to cook and good for the stomach, it’s a must try recipe.

Ingredients

Rice – 1 cup (do not use basmati)

Moong dal – 1/4 cup ( yellow dal)

Ghee – 3 tbsp

Asafoetida – 1/4 tsp

Cumin seeds – 1/2 tsp

Black pepper corns – 1/2 tsp

Curry leaves – handful

Ginger – finely chopped 1 tbsp

Cashews – as required

Salt – as per taste

Water – as required

Method

1. Heat a pan well. Switch off the flame. Add the rice and dal and mix. The rice and dal should be warm to touch. Now wash the rice and dal and add 3 cups of water and salt as per taste. Pressure cook till it’s mushy.

2. Heat a pan and add ghee. Add Asafoetida , cumin seeds, pepper corns and fry well. Add cashews and fry. Now add chopped ginger and curry leaves. Mix well. Add the cooked rice and dal mixture and mix well. Serve hot.

TIPS

1. For 1 cup of rice and 1/4 cup dal, 3 cups water is perfect. I have used kolam rice. You may substitute 1/4 cup water by 1/4 cup milk. This makes the pongal soft , creamy and white in colour. This is the secret in the temple style pongal.

2. Rice and dal should by mushy and not grainy.

3. You may serve with any chutney or Sambar.